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Amontillado can be produced in several different manners. A fino amontillado is a wine that has begun the transformation from a fino to an amontillado, but has not been aged long enough to complete the process. Amontillado del puerto is an amontillado made in El Puerto de Santa María. Naturally dry, they are sometimes sold lightly to medium ...
Naturally dry, they are sometimes sold lightly- to medium-sweetened (though these may no longer be labelled as Amontillado). [15] Palo Cortado is a variety of sherry that is initially aged like an Amontillado, typically for three or four years, but which subsequently develops a character closer to an Oloroso. This either happens by accident ...
Montilla (Spanish pronunciation:) is a town and municipality of Spain, located in the autonomous community of Andalusia.As of 2017, the town had a population of 23,209, which makes it the fourth most populated municipality of the Province of Córdoba.
Andalusian cuisine is the regional cuisine of Andalusia, Spain. Notable dishes include gazpacho , fried fish (often called pescaíto frito [ 1 ] in the local vernacular), the jamones of Jabugo , Valle de los Pedroches and Trevélez , and the wines of Jerez , particularly sherry .
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It is recommended that Alpujarra cheese is eaten with white wine of the Jumilla or Cariñena variety, it also goes well with Amontillado and fino sherry. It can be enjoyed as an accompaniment to a range of dishes and is also enjoyable to eat with dried fruit and nuts. Fresh cheese is commonly eaten sliced and grilled as a starter. [1]
Juan José Palomino Jiménez (1895-1977) was a Spanish entrepreneur and politician. In business he is known mostly as co-owner and manager of Palomino & Vergara, a sherry brand popular in Spain and beyond between the 1930s and the 1960s; he also contributed to development of the xérès winegrowing business.
It is normally darker than Amontillado. Oloroso is usually dark and nutty. Unlike the fino and Amontillado sherries, in oloroso the flor yeast is suppressed by fortification at an earlier stage. This causes the finished wine to lack the fresh yeasty taste of the fino sherries.